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Vegan Lemon Blueberry Muffins

I’ve said it before and I’ll say it again: vegan baking does not have to be daunting and vegan baked goods do not need to taste “different.” My goal in creating this recipe was to come up with a basic, vegan muffin recipe that can easily be customized into whatever your favorite muffin type is. Take away the blueberries and lemon and you have a plain vegan muffin, ready for whatever you want to add in. So far, I’ve tried a few different combinations, including: grated carrots and walnuts, raspberries, and lemon poppyseed. Feel free to experiment and share your favorites!

Vegan Lemon Blueberry Muffins

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

  • 1 cup white flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 0.5 cup brown sugar
  • 0.25 cup lemon juice
  • 2 Tablespoons coconut oil, melted
  • 1 cup almond milk
  • 0.75 cup blueberries
  • cooking spray

Directions:

Preheat oven to 400 degrees. Combine white flour, whole-wheat flour, and baking soda in a medium mixing bowl. Combine sugar, lemon juice, coconut oil, and almond milk in another medium mixing bowl. Slowly combine dry and wet ingredients, being careful not to over-mix. Fold in blueberries. Place mixture in greased muffin tin. Cook for 15 minutes, or until a toothpick comes out clean.

Freezing Directions:

Prepare as directed. After removing from oven, place muffins on a baking sheet and flash freeze. Place in a gallon freezer bag, label, and freeze. To Serve: Thaw. Microwave for 30 seconds, or until warm.

Servings: 12

**conversion chart image provided by Erik Spiekermann

8 Responses to “Vegan Lemon Blueberry Muffins”

  1. Justathot says:

    Can you substitute other kinds of milk for almond milk?

  2. MamaFish says:

    We’re making these right now with apples and cinnamon!

  3. [...] enjoy one with a big cup of coffee (or tea, or whatever warm beverage you prefer). Like these Vegan Lemon Blueberry Muffins I tried to create a simple vegan scone base that you can use to create any scone you’d like. [...]

  4. Viviana Fuller says:

    What flours could I sub to make it gluten free? Oat, buckwheat, coconut? Is it equivalent?

  5. Heather says:

    made with canola oil instead of cocunut oil, strawberries, bananas and coconut milk oh and sugar instead of brown sugar… used what I had and they turned out fantastic!!! still dairy/soy free!!

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